Try this recipe with our Spun-Sugar Carmel Apples.
Martha Stewart Living, October 2000
- 2 cups sugar
- 1/2 cup water
- 1/2 teaspoon corn syrup
- Cover the work space with parchment paper and the floor with newspaper. Prepare an ice-water bath.
- Place the sugar, 1/2 cup water, and the corn syrup in a heavy-bottomed saucepan over low heat. Stir occasionally until sugar is dissolved. Raise heat to high, and bring mixture to a boil. Continue cooking until the temperature registers 310 degrees (hard-crack stage) on a candy thermometer. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Let stand to thicken slightly, about 1 minute. Use immediately.
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